Lentil-Fennel Soup
Serves 6
1 yellow onion, chopped
3 tablespoons olive oil
1 celery rib, chopped
1/2 fennel bulb, with fronds, chopped (Reserve a few fronds for garnish)
1/3 green bell pepper, seeded and chopped
2 medium large carrots, chopped
1-2 Roma tomatoes, chopped
1 cup lentils
8 cups broth
1/2 teaspoon crushed fennel seeds
Salt and freshly ground pepper
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In a large pot, sauté onion in oil over medium high heat for 5 minutes or until golden. Add celery, fennel and bell pepper. Sauté for 5 minutes longer, until celery and fennel are softened.
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Add vegetables, lentils and 8 cups broth. Bring to a boil. Add fennel seed. Cover pot and simmer for 30-40 minutes until lentils are just tender. Cool to room temperature.
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Using an immersion blender or blender, purée the soup, leaving about 1/2 of the lentils intact if a more textured soup is desired. Or purée until smooth. Return soup to pot and simmer on low for 20 minutes more.
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Season with salt and pepper.
Adapted from Acid Reflux Solution. Jorge Rodriguez
suggestions
Need allium free? Omit onion. Use 1 fennel bulb for the soup.
Use those leftover veggies: Add 1 cup chopped uncooked veggies when adding carrots and lentils to soup. If vegetables are cooked, add when puréeing. Suggested vegetables: turnips, parsnips, zucchini, cauliflower, peas, spinach, collards, kale and/or any combination of veggies.
Like a sweeter taste? Add one cored and chopped apple.
Like a sharper taste? Drizzle a medium to hot salsa on top of soup.